Loading...

Preheat your oven or grill to 275°F. Bring a large pot of salted water to a rolling boil for the fettuccine pasta.

In a Dutch oven, combine the 2 cups of grated Parmesan cheese, 1/2 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, 1 pinch of nutmeg, 4 ounces of whipped cream cheese, 1 stick of unsalted butter, 1 1/2 cups of heavy cream, and 3 cloves of minced garlic.

Place the Dutch oven in the preheated oven or grill and cook for 30 minutes. This will allow all the ingredients to soften and meld together.

While the sauce is cooking, add the 1 pound of fettuccine pasta to the boiling water and cook according to package directions until al dente. Drain well and set aside.

Carefully remove the Dutch oven from the oven or grill. Using a hand blender or a whisk, mix all the softened ingredients together until the sauce is completely smooth and creamy.

Add the cooked and drained fettuccine pasta to the smooth Alfredo sauce in the Dutch oven. Toss gently until the pasta is thoroughly coated with the sauce.

Serve immediately. Optionally, garnish each serving with additional grated Parmesan cheese and chopped fresh parsley.


Preheat your oven or grill to 275°F. Bring a large pot of salted water to a rolling boil for the fettuccine pasta.

In a Dutch oven, combine the 2 cups of grated Parmesan cheese, 1/2 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, 1 pinch of nutmeg, 4 ounces of whipped cream cheese, 1 stick of unsalted butter, 1 1/2 cups of heavy cream, and 3 cloves of minced garlic.

Place the Dutch oven in the preheated oven or grill and cook for 30 minutes. This will allow all the ingredients to soften and meld together.

While the sauce is cooking, add the 1 pound of fettuccine pasta to the boiling water and cook according to package directions until al dente. Drain well and set aside.

Carefully remove the Dutch oven from the oven or grill. Using a hand blender or a whisk, mix all the softened ingredients together until the sauce is completely smooth and creamy.

Add the cooked and drained fettuccine pasta to the smooth Alfredo sauce in the Dutch oven. Toss gently until the pasta is thoroughly coated with the sauce.

Serve immediately. Optionally, garnish each serving with additional grated Parmesan cheese and chopped fresh parsley.
